Cucumber and kholrabi salad
Easy summer salad with lemon mint dressing
Soups and salad
Autumn, Fusion, gluten free, International, One pot, Vegan, Vegetarian, Winter
for lemon mint dressing
salt to taste
( i used seasalt flakes)
vietnamese mint leaves
Peel the skin of the Kohlrabi and thinly slice the flesh and add to the mixing bowl
Wash and slice the cucumbers and add to the bowl and set aside
In a small bowl, whisk together the oil, lemon juice and salt.
Wash and chop the mint and vietnamese mint fine and add to the dressing. Mix well.
Pour the dressing over the sliced salad veggies and give a good toss.
To serve, top with the peanuts.
Vietnamese mint gives a spicy aftertaste without the heat and pairs well with the sweetness of kohlrabi. If you don't have it, try thinly sliced chillies or a betel leaf.
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